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AMLA PICKLE Recipe | Chutney/Dips Recipe by Sarada Venugopal |
| INGREDIENTS | Amla - 1kg
Chilli powder : 1/2 to 3/4 cup
Red chillies: 6 - 8 (green chillies can also be used)
Mustard - 2 tsp
Methi roasted and powdered - 1tspn
Asafoetida - 1/2 tspn
Garlic(chopped) - 4 tspn
Curry leaves - 3 sprigs
Vinegar - 4 tspn
Salt - 1/2 cup
Water - 1 1/2 cup
Gingelly oil - 3/4 cup
Turmeric - one pinch | METHOD | 1)Boil the amlas in water till the colour changes to yellow and becomes tender. Keep it aside to cool and then cut into 4-5 pieces and mix the salt.(dont throw the boiled water)
2)Heat gingelly oil and splutter mustard, garlic, chilly and curry leaves and spice powders(add the powders on a low flame to avoid them getting burnt).
3)Mix in the cut amla and saute for 2 mins.., add the boiled water. Once it starts to boil, switch off the stove.
4)Wait for the pickle mix to be of luke warm temperature, now add 3 tspns of vinegar.
5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar.
NOTE:-This pickle can be used from the next day itself and can be stored for a month and more if refregirated. |
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